I often like to keg hop beers that should have a lot of fresh hop aroma. I'll usually boil a muslin hop sack and a weight (e.g., a stainless butter knife), load in an ounce or ounce and a half of pellet hops, and just put it in the keg. Normally before I carbonate, but I've added to a carbed beer before, too, and it can make a really big difference in a beer with less hop presence than I wanted. Just a thought.

Dry hops in primary followed by dry hops in the keg works well for me. Also think about oxygen exposure in transfer to keg. I am leaning toward priming sugar in kegs lately to let the yeast scrub oxygen picked up in transfer but know im in minority on that.

Finally could be your water if you are getting malty favors in IPA that push aside the hops. Are you adding gypsum?

If you aren't satisfied with your beer. I suggest turning to your notes. Look at them, and then tweak what needs to be tweaked. Your notes will be the key to making good beer better. Along with fine tuning your process within your system. ::cheers::